Jacob blumer



UNITED STATES PATENT OFFICE.

JACOB BLUMER, OF BROOKLYN, AND CHARLES SOHLAGENI-IAUFER, OF NEW YORK, N. Y.

MANUFACTURE OF YEAST.

SPECIFICATION forming part of Letters Patent No. 474,942, dated May 17, 1892.

Application filed August 25, 1891. Serial No. 403,706. (No specimens.)

To all whom it may concern.-

Be it known that we, JACOB BLUMER, a citizen of the United States, residing at Brooklyn,in the county of Kings and State of New York, and CHARLES SOHLAGENHAUFER, a subject of the Emperor of Austria-Hungary, residing at New York city, in the county and State of New York, have invented a certain new and useful Improvement in the Manufacture of Yeast, of which the following is a specification.

The object of our invention is to manufacture yeast, and more especially compressed yeast, from certain waste products resulting from the manufacture of starch or its derivativessuch as starch-sugar, dextrine, alcohol, &;c.from raw-that is, unmaltedstarchbearing materials, such as cereals, potatoes, &c. These waste products are, first, wash and soaking waters-acid, alkaline, or neutralizedwhich are obtained by washing or soaking the original starch-bearing material in suitable liquids; second, the more or less solid residues which are left after the starchbearing material has served the purpose of starch-manufacture.

The following is a full description of the preferred method by means of which we utilize the wastes, and for the sake of clearness we will first describe how we obtain the wastes in a systematical way and then how to use them.

The starch-bearing material is first reduced to small fragments, either dry or wet, by crushing-rollers or other suitable appliances.

It is then mixed with water, or water and slop,

resulting in our process, as hereinafter mentioned, or with diluted solutions of acids or alkali, and treated for a certain time and at a temperature which is low enough to leave the starch intact, never more than centigrade. After a sufficient part of the soluble matter has been extracted from the starchbearing material the liquid extract is separated from the remaining solid material. This may be done by filtering-presses, centrifugal use for yeast-making is a solution of sugar, dextrine, soluble albuminous substances, and mineral salts, and the proportions of these substances depend on the kind of material which is used. In case the extract should be too diluted it may be put on new material again in place of Water or other solutions, and this may be repeated as many times as necessary to obtain a final extract of desired concentration. In this way it is an easy matter to obtain extracts of five to eight degrees on Ballings saccharometer. Heretofore it has not been separated in asystematical way, but was wasted in the form of Wash or soaking waters. The solid parts of the starch-bearing material remaining in the filtering-press, centrifugal machine, or other apparatus still contain the whole amount of starch intact and enter into the manufacture of starch or its derivatives in any of the usual methods. After the material has served this purpose there will be left a more or less solid residue, which is composed of fiber, certain albuminous substances, fat, mineral salts, and a certain small quantity of starch, as there are no means, either mechanical or chemical, to eliminate from the starch-bearing material the whole amount of starch in its original form. This residue is another waste product which we sometimes utilize for, our purpose. We use it preferably in combination with the wash or soaking waters.

We will first describe the process of making yeast when using the above-mentioned liquid extract by itself, although we do not claim specifically herein the manufacture of yeast from an extract containing soluble substancesobtained directly from cereals, but not containing the waste from the solid residues and without the addition of malted grain, since that is claimed in our application, Serial N o. 407,490,filedOotober2,189l. Theclearextract is preferably placed in a suitable digester or heater and its temperature raised above mashing temperature, preferably to from 80 to 130 centigrade, 100 centigrade being the temperature generally employed. If a temperature below 80 is used, the time consumed is so long that it renders the process commercially impracticable. In doing this the extract is sterilized and a part of the albuminous substances will coagulate. The coagulum has to be separated from the clear extract or wort by some filtering or other suitable process-such as by the use of centrifugal machines or by decanting-and forms a nutritious feed for animals. In some cases, especially when the extract is heated above 100 centigrade for too long a time, the dextrine is changed into a modification which is difficult to ferment, and it will then be advantageous to add a very small amount of finelyground malted grain. This is to be done before the filtering takes place and at a temperature of about 50 centi'grade. The malted grain is only added for the purpose of assisting the fermentation of the above-mentioned modification of dextrine, and an amount equal toone per cent. of the solids contained in the extract will be sufficient to accomplish it. The filtered clear wort, which is separated from the coagulum, or insome cases from the coagulum and the malted grain, is then' cooled to about to centigrade and is mixed with a suitable quantity of mother-yeast in order to start fermentation. The temperature during the process of fermentation should be maintained constant at about 25 to 35 centigrade, and during said process the wort or fermenting liquid should becontinuously agitated. After the lapse of a certain time the extract is fermented and the yeast formed, when the liquid is cooled down to about 15 centigradeand the yeast allowed to settle tothe bottom of the containing-vessel. As soon as theliquid appears clear it is carefully drawn off, and the remaining yeast is then washed with fresh cold Water one or more times, and finally pressed, in order to obtain the yeast in compact form. The clear liquid drawn off, as above. mentioned, contains a small amount of alcohol in solution, and this is separated fromit by distillation. The extract formed from the soluble substances of one bushel of starch-bearing material will yield from-onefifth to one-third gallon of proof-alcohol. The liquid remaining after distillation is slop or swill. We propose in some cases to use part of this slop in the place of water for soaking or extracting the original starch-bearing material, as hereinbefore mentioned.

\Vhen we employ the liquidwaste or extract in connection with the above-described more'or less-solid residues, we proceed in the 1 still contained in the residue is gelatinized and dissolved. The mash, as we will call this combination of wastes, is then cooled to about or centigrade and mixed with a suitable amount of finely-ground malted grain. The diastase contained therein will ,act on the dextrine of the extract and on the ,starch' of the residue.

only add a small amount of malted grain,

In this case, also, we

not more than just sufficient to -saccharify the starch. After saccharification is completed we-filter the clear wort from the solid substances of the mash, and proceed with this clear wort in the same way as described when we use the liquid waste or extract above-i. a, we add a suitable amount of mother-yeast, ferment the wort, separate the yeast from it, and distill the fermented wort, in order to obtain the small quantity of alcohol.

Heretofore the manufacture of yeast has been an integral part of the distilling and brewing business; but by our improvement we are able to employ waste products of an entirely different industry and to economically produce a yeast of exceptional strength and high quality. In all former methods of yeast-making the greatest part of the starch in the starch-bearing material had to be converted into sugar, while in our method the main body of the starch stays intact and can be separated in its original form.

While in all former methods one had to deal with large quantities of alcohol produced from converted starch, we only ferment the sugar which nature has stored awayin cereals, and in some cases that small part of sugar which we obtain by utilizing the more or less solid residues. With our process yeast-making becomes a profitable branch of starchmanufacturing, which produces wastes that contain allthe substances which are necessary to build up the yeast-plant, but which heretofore were lost for this Valuable purpose. We are justified to say, therefore, that we place yeast-making by our method on a rational and economical basis.

We are aware that it has'been proposed to make yeast from a liquid extractpressed from potatoes and mixed with a large proportion of green-malt (which mixture,however, was-not sterilized) and we do not claim'that process.

What we claim is l. Themethod-of making yeast, which consists in extracting the soluble parts of unmalted starch-bearing materials with a suitable liquid and at a temperature below 50 centigrade, thereby leaving the starch in said materials intact, separating such extract from the solid material, sterilizing the extract and coagulating albuminous substances by raisng its temperature above mashing temperature, preferably to 100 centigrade, separating' the coagulated albuminous substances before fermentation-of the extract, fermenting such extract with the assistance of a small amountof malted grain at a temperature of about 30 centigrade, thereby formingv yeast, and separating-the yeast, substantially as described.

2. The method of making yeast, which consists in extracting the soluble parts of unmalted starch-bearing materials with a, suitable liquid at a temperature below 50 centigrade, separating such extract from the solid material, combining the extract with the more or less solid residues which are left after the ITO starch-bearing material has served the purpose of starch-manufacturing, sterilizing the mixture, adding malted grain, fermenting it, thereby forming yeast, and separating the yeast, substantially as described.

3. The method of making yeast, which consists in extracting the soluble parts of unmalted starch-bearing materials with a suitable liquid at a temperature below 50 centigrade, separating such extract from the solid material, combining the extract with the more or less solid residues which are left after the starch-bearing material has served the pur pose of starch-manufacturing, sterilizing the mixture, adding malted grain, separating the 

